Roasted Tomato Soup

Preheat the oven to 375°F degrees and position 2 racks in the middle of the oven. Line 2 rimmed baking sheets with parchment paper, alternately you can just rub them down with a thin glaze of olive oil.

Arrange the tomatoes, skin side down, on a baking sheet. Coat the bell pepper and onions with olive oil and put them on the other baking sheet along with the garlic. Place the pepper skin side down as well. Give both sheets a light showering of salt, then bake until the tomatoes start to collapse and the onions start to brown and caramelize, about 45 minutes. Turn the onions if they start getting overly dark on the bottom. Check on the garlic as well, once the garlic cloves are golden and oozy inside, pull them from the oven and allow to cool.

Blend the soup:

Peel the garlic. Working in batches if necessary, place all of the roasted vegetables into a blender. Blend in a cup of the stock, and keep adding the rest 1/2 cup at a time until the soup is the desired consistency. Add the paprika and a bit more salt if needed - adjusting to your taste.

Serve loaded with lots of toppings.